Chestnut Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
• 4 cups chicken stock or 4 cups turkey broth
• 1/2 teaspoon ground nutmeg (try fresh grated!)
• 1/4-1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
• 1 cup whipping cream
• salt
• paprika, for garnish
• minsed parsley, for garnish

Recipe

• 1 mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
• 2 add nutmeg, cayenne, and cream, and stir well.
• 3 do not let soup boil once the cream has been added, or it might curdle.
• 4 serve in mugs, garnished with paprika and parsley.
• 5 to make purÉe: if chestnuts are fresh, cut an x in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°f.
• 6 peel chestnuts and purée, adding a bit of the stock if necessary.